Multigrain Bread

Name: Multigrain Bread
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 400 g bread flour; 100 g multigrain flour (soybean flour or black bean flour also work); 40 g fine granulated sugar; 10 g salt; 10 g dry yeast; 30 g butter; 50 g egg; 200 ml water; dried multigrain (rolled oats, millet, and oats all work), to taste

A wholesome, crusty bread made with multigrain flour and dried mixed grains.

1h 45m

Easy

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Ingredients

bread flour 400 g

multigrain flour (soybean flour or black bean flour also work) 100 g

fine granulated sugar 40 g

salt 10 g

dry yeast 10 g

butter 30 g

egg 50 g

water 200 ml

dried multigrain (rolled oats, millet, and oats all work) to taste

Instructions

Make the dough

Please refer to the "Basic Dough Method" on pages P14 and P15 for making the dough. Divide the dough into 100 g portions, flatten each piece, then roll from top to bottom into an olive shape.

Prepare the multigrain

Place the dried multigrain in a tray.

Coat with multigrain

With the seam facing up, dip the surface of the shaped dough into the multigrain flour.

Fermentation and baking

Reference image before fermentation: the dough is approximately 11 cm long and 5 cm wide. Comparison image after fermentation: the dough is approximately 13 cm long and 7 cm wide, at which point it is ready to be placed in the oven for baking.